The Ultimate Salted Chocolate Chip Cookies

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The Ultimate Salted Chocolate Chip Cookies - get the recipe at barefeetinthekitchen.com

The Ultimate Salted Chocolate Chip Cookies are giant bakery-style cookies with crisp edges and a perfectly chewy center, filled with chocolate chips and sprinkled with flaked sea salt. This is a cookie you absolutely must taste to believe.

If you’ve ever been lucky enough to eat a Sea Salt Chocolate Chip Cookie from La Grande Orange Grocery, you might possibly appreciate my enthusiasm over these cookies. I tasted their salted chocolate chip cookie a few weeks ago while at brunch with a friend. I was blown away. I make dang good cookies, but that cookie was something else. I may have become a wee bit obsessed with recreating this Salted Chocolate Chip Cookie at home, but it paid off in an amazing new cookie recipe. I absolutely LOVE these cookies.

I’ve made these cookies multiple times in less than two weeks (both gluten-free and traditional recipes have been tested repeatedly) and the reviews have been fantastic from everyone who has tasted them. This is currently my favorite cookie of all time. Exaggerate much? Maybe, but I’d still take one of these over any other cookie out there.

Of course, if you’re not a chocolate lover, I recommend checking out the Coconut Lover’s Oatmeal Cookies and the Almond Shortbread Thumbprint Cookies. For a few more chocolate free cookie options, try these Iced Caramel Toffee Oatmeal Cookies or Double Vanilla Delight Sugar Cookies. Both of those cookies are pinned to my Can’t Wait To Eat This board on Pinterest!

The Ultimate Salted Chocolate Chip Cookies (copycat recipe from La Grande Orange Grocery) - get the recipe at barefeetinthekitchen.com
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use this scoop, this baking sheet, and this cooling rack to make this recipe.

 

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The Ultimate Salted Chocolate Chip Cookies

4.6 from 5 votes
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Servings: 14 giant 5" cookies

Ingredients 

  • 1 3/4 cups light brown sugar
  • 1 cup butter melted
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour *
  • 1 cup old fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • Maldon flaked sea salt  or coarse sea salt
  • GLUTEN FREE ALTERNATIVE:
  • 1 ¾ cups brown rice flour *
  • ½ cup tapioca starch *
  • ¼ cup potato starch *
  • 1 teaspoon xanthan gum *

Instructions

  • Place the sugar in a large mixing bowl. Add the hot melted butter and beat until smooth. Let cool for a few minutes before adding the eggs and vanilla and beating once more.
  • Whisk together the dry ingredients and slowly add them to the wet ingredients. Stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Refrigerate the dough for at least one hour, or until thoroughly chilled.
  • Preheat the oven to 325 degrees. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet. (Remember, just three cookies to a baking sheet!)
  • Bake for 16 minutes. Remove from the oven and immediately sprinkle with Maldon salt. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. Enjoy!

Notes

The size of the cookie will determine the texture. If you want a giant bakery-style cookie with crisp edges and a perfectly chewy center, follow the recipe exactly and make the cookies huge. (Just three to a baking sheet, seriously!) There is no way to get that perfect texture without the giant cookie. Trust me on that, okay? I made some of the cookies smaller and they were really good, but the giant ones were so much better! The finishing salt is really important here. There aren't a lot of fancy spices and ingredients in my kitchen, but Maldon flaked sea salt is a key ingredient in these cookies. You can buy it in some grocery stores, but I found the best prices by far on Amazon. (I promise that if you buy it, you'll use it for more than just these cookies!) However, if you don't want to buy a fancy salt, coarse sea salt or even kosher salt will work. Just be extra careful when sprinkling the salt on the cookies, as the smaller grains of salt can quickly make them "salty" instead of giving just a hint of salt with the sweet cookie. Last but not least, don't let the oatmeal in this recipe deter you from trying them. There is barely a hint of oatmeal flavor, but it provides a chewy texture that can't be beat.

Nutrition

Calories: 467kcal · Carbohydrates: 58g · Protein: 4g · Fat: 24g · Saturated Fat: 14g · Cholesterol: 62mg · Sodium: 254mg · Potassium: 230mg · Fiber: 3g · Sugar: 36g · Vitamin A: 455IU · Calcium: 52mg · Iron: 3mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 5/8/15 – recipe notes and photos updated 1/21/17}
The Ultimate Salted Chocolate Chip Cookies - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Debra says

    I am finally making these amazing cookies! If you like nuts in a chocolate chip cookie, as I do, should you cut back on the chocolate chips? I'm adding 1/2 cup nut pieces (I prefer pecans). Or, do you think it's a mistake to add nuts altogether? Thanks! Can't wait to taste these!

  2. maryf007 says

    My son was diagnosed with celiac disease 18 years ago (at age 2, when nobody had a clue what I was talking about) and these are the absolute best cookie he has had since diagnosis. Thanks so much for so much recipe research before we make them. I love making them for him when he comes home.

  3. averie @ averie cooks says

    They look amazing! And the fact that you recreated a cookie you had out at a fabulous brunch…even better! After years of doing this job, that’s my favorite thing – when I can recreate something I had out, but make it even better, as I know you did with these!

  4. Grace says

    These look amazing, thank you so much for making a gluten free option! If I make them the gluten free way, do I still need to use the oats as well?

  5. Erin @ Miss Scrambled Egg says

    Hi there! I made these yesterday. Holy cow, are they good! There used to be a baker at our local farm market that made a salted chocolate chip cookie that was to die for. She no longer comes to our farm market, so we’ve suffered all these years. I honestly think this recipe is better than the ones she made! I love the touch of oatmeal. It’s just enough.5 stars

  6. Lauren says

    Hmm trying to figure out what i did wrong. Tjey are delicous but i put a golf ball size ball on the pan and it only speread out to the diameter of a chips ahoy. I tried again and flatened it a bit but they came out a bit dry. Guess ill just eat all the cookies til li get it right! And this maldon salt is the best!5 stars

    • Mary says

      Without being in your kitchen with you, it’s hard to guess. Typically, too much flour, leavener, or an oven temp that isn’t accurate might be the culprit.

  7. Jo Ann Blackford says

    LGO cookies aera a daily dessert for us when we are in AZ during the winter. I’m looking forward to making these myself when we are back in CO. How would you adjust this recipe for high altitude?

  8. Darcus Pearce says

    Would like to know if caramel can be substituted for the chocolate in this recipe. There is a salted caramel cookie out there that I absolutely love, its by a company Sweet Street and I want to replicate it if possible.

  9. Megan says

    Hi! Do you use unsalted or salted butter? I’ve read different schools of thought on that and was wondering how you do it.

    • Mary Younkin says

      This recipe will not work as written with almond flour. The gluten-free ingredient alternative is written underneath the traditional ingredients in the recipe card.